Saturday Kitchen 25.6.11
Richard Bertinet is a chef of French extraction who runs a cookery school in Bath – a food equivalent of our wine school, I suppose. His speciality is baking and bread, so it was no surprise to find out that this was what he was up to in studio.
He cooked up a fougasse bread, to be served with chickpea and olive oil purée (note: not houmous), pesto and tapenade.
We road tested a few wines at home and came to the conclusion that either a nice southern French rosé or a Mediterranean white worked best. In the end, I opted for the lovely Domaine Félines Picpoul de Pinet 2010 (Waitrose, from £5.99).
Richard’s verdict? ‘Beautiful: it goes very well; fresh, lovely.’ Tasting the combination, fellow chef Tristan Welch declared himself ‘in heaven’.
Tristan was preparing a lobster dish with lobster tortellini, which I paired with the Finest Hautes Côtes de Beaune 2009 (Tesco, from £8.82).
The match also got a thumbs up from James (‘bargain; great combination’) and Richard, who uttered a wonderfully gnomic French phrase: ‘du pain, du lobster, du vin…’
The show, recipes and archive material of Keith Floyd, Anjum Anand and Rick Stein, is available on BBC iplayer until 2.7.11. Wine bits are at 15:50 and 57:40.